Good middle eastern reciepes!

[hollyw 0]

Mouloukhia aka Jew's mallow is a type of green. It's from the same family as okra so it tends to be kinda "slimy" like okra.

Moody: I have only come across the frozen variety in Dearborn. Have you ever seen the fresh?

Holly: To add more to what Moody said molokheya is an annual herb. Many mistake it for spinach. In the Middle East, it is grown for its leaves. (In India, it is grown for the fibres in its stem. ) There are several ways to cook it. In Egypt it is a natioanl dish, but are variations of from Syria, Lebanon, and Tunisia.The perferred way to make Molokheya is with rabbit, using the soup for Molokheya. But, since rabbit is a delicacy, and often pricey, one can use other meat, such as beef, or more commonly chicken. There is even a dish of Molokheya with shrimp in coastal areas. Molokheya is served with plain rice, or with full wheat flat bread. It is also customary to have a red tomato sauce (???? dem'a).

Also on another note bourek is one the most easiest things to make. Well actually all of Algerian dishes so simple to make...but esp bourek...and everyone loves it! I love ones with spinach and the ones with seafood filling (but the traditional lahma hachee is great too!) Mmmmmm!!! I also the Marocain and Bosnian versions.

That's funny, when I was reading the recipe I thought it sounded like spinach... I'm not sure I've ever had it.

i really enjoy looking through the recipes on this site because you can search by country, course, and ingredients: http://www.gourmed.gr/greek-recipes/recipe_home.asp

i think the only recipe i've tried was the bourek and it was gooooooooooood

I cooked bourek today, mmmmm good!!!

Meriem

All this bourek talk is making me hungry, I think I'm going to make it for dinner!!

[Henia 11]

All this bourek talk is making me hungry, I think I'm going to make it for dinner!!

[hollyw 0]

All this bourek talk is making me hungry, I think I'm going to make it for dinner!!

I did it! I made salad, bourek, and some harira for dinner last night... yummmmm. I made the traditional bourek with ground beef and onion and added a half of a cut up red pepper and some laughing cow cheese... it was tasy

[ya falaha! 0]

Henia, I've seen the frozen and dried leaves in Dearborn but never the fresh. Even my inlaws in Egypt use the dried leaves.

[Henia 11]

Henia, I've seen the frozen and dried leaves in Dearborn but never the fresh. Even my inlaws in Egypt use the dried leaves.

Esalaam Moody (and Mo) Interesting. I saw it fresh in Algeria, when I was looking for spinach... ended up not finding spinach but molokheya. Never tried the dried version, but I do remember seeing some box in Eastborn Fruit market that had that printed on it, but I was not sure what was in (was near the coffee and veggies)... I will try to see. Do you just seep the leaves in water to recontitute?

Hello Holly That is pretty standard preparation. I know you can find the Kiri cheese, which has a much nicer smoother taste then the Laughing Cow. Also Regalo (also found in MidEast shoppes) would work. In Algerie, I just loved the El-Berbere variety with herbs. Mmmm Have you tried making cervette bourek? So tasty!

[ya falaha! 0]

Hey Henia! I don't know how you would use the dried leaves. I always use the frozen. I'm sure my inlaws use fresh leaves when available. When I was there the first time my SIL used dried leaves. I was at Super Greenland this past weekend and saw a large box of the dried leaves. Speaking of Dearborn...have you ever gone to the Arabic festival there? We went this past Saturday. We were there all of 10 mins. before Mo said, this is boring..let's go home. LOL! I'm surprised at how the festival isn't really about Arab culture at all. You would think in Dearborn they'd really do it up. Pretty disappointing.

Henia, I've seen the frozen and dried leaves in Dearborn but never the fresh. Even my inlaws in Egypt use the dried leaves.

Esalaam Moody (and Mo) Interesting. I saw it fresh in Algeria, when I was looking for spinach... ended up not finding spinach but molokheya. Never tried the dried version, but I do remember seeing some box in Eastborn Fruit market that had that printed on it, but I was not sure what was in (was near the coffee and veggies)... I will try to see. Do you just seep the leaves in water to recontitute?

Hello Holly That is pretty standard preparation. I know you can find the Kiri cheese, which has a much nicer smoother taste then the Laughing Cow. Also Regalo (also found in MidEast shoppes) would work. In Algerie, I just loved the El-Berbere variety with herbs. Mmmm Have you tried making cervette bourek? So tasty!

[Henia 11]

Esalaam Moody

ye we went maybe 2-3 times, but were disappointed. Some boring carni rides, expensive food and CDs, lame singers at night and lots of Arabe girls in whoochi gear... not much fun! (and that was about 2 yrs ago) Rennaise fest is much better in my opinion.

Edited June 20, 2007 by Henia

[ya falaha! 0]

Yep that's pretty much what we saw. We had to pick up some documents from the translator before hand and the girl there said, you should take him to the festival, there are a lot of Lebanese there. Mo gave me this look and when we left he said, Why would I care about the Lebanese? I'm Egyptian. LOL! I've never been to the Ren. festival but I've heard it's fun. I'll have to check it out this year.

Esalaam Moody

ye we went maybe 2-3 times, but were disappointed. Some boring carni rides, expensive food and CDs, lame singers at night and lots of Arabe girls in whoochi gear... not much fun! (and that was about 2 yrs ago) Rennaise fest is much better in my opinion.

[doodlebug 3]

Mouloukhia aka Jew's mallow is a type of green. It's from the same family as okra so it tends to be kinda "slimy" like okra.

oooooooooh that stuff! i tried that a few months ago at an egyptian restaurant and had NO idea what that was. flavor was good, but not liking the slimy texture.

just how slimy are we talkin' here? I hate okra for it's sliminess but you guys are making this stuff sound so good!

[sereia 0]

if you don't like slimy okra you probably won't like that. i thought it was disgusting! lol (but i did only try it once)

[ya falaha! 0]

It does have somewhat of a slimy texture. IMO the flavor makes the sliminess tolerable. Another thing about mouloukhia that you have to watch is overcooking it. It turns an ucky brown color if it's overcooked.

I like okra. If you cook it properly and don't stir it much it's not really slimy. Adding a bit of vinegar to okra helps prevent sliminess, too.

[sereia 0]

only tolerable way to eat okra for me is fried (not slimy) the slimy thing is just not for me. hehe

but i agree, the flavor of that stuff is good!

[doodlebug 3]

I keep thinking of slimy slugs now!!! I hope my husband doesn't like this stuff!!! lol

[ya falaha! 0]

Honestly, doodle, it's not that bad. It's a soup so it's not hunks of slime like okra can be. It's considered by some to be Egypt's national dish so your husband very well may like it.

Edited June 20, 2007 by moody

[Henia 11]

It's tasty...and even if you donnot like it, if your dH does wont kill you to make every once in a while.